Fire up the grill and get ready to enjoy some seriously flavorful turkey burgers! These slightly spicy burgers from are a healthy option for your next barbecue.

Chipotle Turkey Burger
Container count per burger (includes burger patty, bun, and cheese… be sure to factor in any additional toppings): 2 yellow, 1 red, 1 blue

Chipotle Turkey Burgers


  • 1 pound ground turkey
  • ½ cup finely chopped onion
  • 2 tablespoons chopped fresh cilantro
  • 1 chipotle chile in adobo sauce, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • ¼ teaspoon black pepper
  • 4 slices mozzarella cheese
  • 4 hamburger buns, split and toasted


  1. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
  2. Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

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This quick and easy, family-pleasing meal from is a healthy take on the classic beef and noodles dish. It comes together using simple ingredients in just about 30 minutes.

Beef Stroganoff

Beef Stroganoff
Container count per serving: ½ red, ¼ green, 2 yellow

  • 16 oz lean sirloin steak
  • 1 tbsp olive oil
  • 6 oz baby bella mushrooms, sliced
  • 1 medium white onion, chopped
  • 2 cups low sodium beef broth
  • 1 cups low sodium chicken broth
  • 3 tbsp flour
  • 6 oz dry whole wheat egg noodles
  • ¼ cup plain greek yogurt
  • 1-2 tbsp lemon juice
  • salt and pepper


  1. Heat a large sautee pan to medium high heat. While pan is heating, slice steak thin and add to pan. Season with a good amount of salt and pepper. Sautee steak until it’s all browned. Remove from skillet and set aside in a bowl.
  2. Put skillet back on stove and pour in olive oil. Add onions and mushrooms and cook for a while until onions and mushrooms are very soft. About 6-7 minutes or so.
  3. Add four to veggies in pan and stir around until flour is all coated on the veggies.
    Add both broths, stirring or wisking as you do. Bring to a simmer, add meat back into the pot, cover and simmer for about 10-15 minutes.
  4. Add egg noodles and try to get as much covered with liquid as you can. It’s ok if the noodles stick out a little bit . Cover and let simmer another 7-8 minutes, stirring occasionally, until the noodles are soft and most of the liquid is absorbed.
  5. Add lemon juice and stir around. At this point you could stop if you wanted a dairy free option. If not, add the greek yogurt and stir until completely incorporated. Enjoy!

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While this might not be the most authentic enchilada recipe, it’s most definitely the easiest. Using precooked chicken and canned veggies, you can have a cheesy, filling Mexican-style meal ready in just 30 minutes.  Feel free to add other ingredients such as jalapenos, black beans, or rice to make it even more filling (just remember to adjust the container counts per serving).

Easy Chicken Enchiladas

Easy Chicken Enchiladas
Container count per enchilada: 1 red, 1½ yellow, ½ blue, ¼ green

  • 4½ cups cooked chicken, diced
  • 1 11oz can Mexican-style corn (or just regular corn, if you prefer), drained
  • ½ cup onion, diced
  • 1 10oz can Rotel tomatoes with chiles, drained
  • ¾ cup plain nonfat Greek yogurt
  • 1½ cups shredded cheddar or Mexican-blend cheese
  • 6 flour tortillas (soft taco size)
  • taco seasoning, to taste


  1. Preheat the oven to 400 degrees and prepare a casserole dish by spraying it with cooking spray.
  2. In a bowl, toss the cooked chicken in as much taco seasoning (the 21 Day Fix’s Southwest Seasoning is perfect for this) as you prefer, and set aside.
  3. In a separate bowl, mix the corn, half of the Rotel tomatoes, onion, half of the cheese, and the Greek yogurt and stir until well combined.
  4. Microwave the tortillas for a few seconds so they’re more pliable, then lay them out. Spoon ¾ cup of the chicken in the middle of each tortilla. Then spoon equal portions of the veggie and cheese mixture on top of the chicken.
  5. Roll up the tortillas and place in a baking dish. Cover the tortillas with the remaining tomatoes and cheese.
  6. Bake for 20 minutes or until the cheese is melted. Broil for 5 minutes or less to brown the cheese.

Making a quick and easy pasta dinner doesn’t have to mean just boiling spaghetti and dumping a jar of marinara on top. In just 30 minutes you can make this gorgeous, flavorful meal from Angel hair pasta gets topped with seasoned chicken and a fresh sauce of roasted tomatoes, artichokes and herbs in a dish that will surely become your favorite go-to pasta meal.

Mediterranean Smothered Chicken

Mediterranean Smothered Chicken
Container count per serving: 1 red, 2 yellow, ¼ blue, 1 green, 1½ teaspoons

  • 4 small chicken breasts
  • extra virgin olive oil, garlic salt, pepper
  • 8 oz whole wheat angel hair pasta
  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, chopped
  • 3 garlic cloves, minced
  • salt & pepper
  • 1 cup marinated roasted tomatoes, chopped (I chopped up fresh tomatoes, tossed with a little olive oil and Mrs. Dash’s Italian Medley seasoning and roasted at 400 degrees for 30 minutes)
  • 1 can quartered artichoke hearts, drained
  • 1 teaspoon lemon zest
  • ½ cup chicken broth
  • ¼ cup almond milk
  • juice from ½ lemon
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped basil


  1. Pound chicken to even thickness then brush both sides with extra virgin olive oil and season with garlic salt and pepper. Saute in a large skillet over medium-high heat for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
  2. Add pasta to a large pot of salted, boiling water then cook until al dente. Drain then set aside.
  3. Let skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add extra virgin olive oil and shallots then season with salt and pepper and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
  4. Add roasted tomatoes, artichoke hearts,  and lemon zest then saute until heated through, about 2 minutes. Add chicken broth, almond milk, lemon juice, Parmesan cheese, and basil then reduce sauce slightly, about 2 minutes.
  5. Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.

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Say goodbye to summer and the last of your fresh zucchinis and sweet corn with this delicious recipe from Perfect as a side dish for a crowd, or a tasty main dish for your favorite vegetarians.

Sweet Corn and Zucchini Pie

Sweet Corn and Zucchini Pie
Container count per serving: ¼ yellow, ¼ red, ½ blue, ½ green, ½ tsp

  • 4 tablespoons butter
  • 1 yellow onion, diced
  • 2 ears sweet corn
  • 2 large zucchini, sliced thin (about 4 cups)
  • 8 ounces sliced mushrooms
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 12 ounces shredded cheese (I used both Mozzarella and Swiss)
  • 3 eggs, beaten


  1. Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
  2. Add the basil, oregano, and salt. Stir once to combine. Add the cheese and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

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There couldn’t be simpler, more flavorful way to enjoy fresh summer tomatoes. This recipe from features the classic combination of tomato, garlic, and basil in a light but satisfying meal that’s ready in just 30 minutes.

Roasted Tomato and Garlic Pasta

Roasted Tomato and Garlic Pasta
Container count per serving: about 1.5 yellow (depends on what shape pasta you use), 1 green, 1 tsp, blue
Note: measure out your Parmesan in the blue container


  • 4 large red tomatoes, halved
  • 1 pint cherry tomatoes, halved
  • 2 heads garlic, skin on and tops cut off
  • sea salt and freshly cracked black pepper
  • 1 pound pasta, boiled and drained
  • olive oil (Be sure to measure what you use. I used about 3 tsp on the tomatoes, 1 tsp on the garlic, and 2 tsp tossed in the pasta.)
  • 1 handful fresh basil leaves, torn
  • coarsely grated Parmesan cheese, to taste


  1. Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Place tomatoes, cut side up on a rimmed baking sheet. Drizzle generously with olive oil and sprinkle well with salt and pepper. Roast until tomatoes are browned and wrinkled, about 30 minutes.
  2. Roast the garlic heads at the same time! Place garlic, cut side up on a a large piece of parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Wrap parchment and tie with kitchen twine. Place in a small round pan and roast with the tomatoes, about 30 minutes or until completely browned and softened.
  3. Boil the pasta while the tomatoes and garlic roast.
  4. Assembling the pasta is simple. Toss cooked pasta with tomatoes, soft garlic pressed from the head, olive oil, salt and pepper. Top with fresh basil and cheese. Enjoy!

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Who doesn’t love a creamy, comforting bowl of pasta? This recipe from is similar to alfredo sauce but with an awesome garlicky twist. Made with simple ingredients, this dish comes together quickly and is perfect by itself or topped with grilled chicken or steak.

Creamy Garlic Pasta

Container count per serving: 2 yellow, 1½ teaspoons

Creamy Garlic Pasta

  • 8 oz pasta
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon butter
  • 2 garlic cloves, minced
  • 2 Tablespoons flour
  • ¾ cup low sodium chicken broth
  • ¾ cup milk (I used almond)
  • salt & pepper
  • ¼ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • 2 teaspoons parsley flakes


  1. Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.
  2. Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.
  3. Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary.

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